Chocolate Mousse Pie -1 Recipe




Chocolate Mousse Pie -1 Ingredients


CRUST

1 1/4 cup chocolate wafer crumbs
1/2 cup melted butter -- or
1 margarine

MOUSSE

8 oz semisweet chocolate --
1 finely ground
1 oz unsweetened chocolate --
1 finely ground
4 oz heavy whipping cream
6 tbsp unsalted butter
2 eggs -- separated
1 bailey's irish cream --
1 optional

A Recipe for
Chocolate Mousse Pie -1

 

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Mold is result of spoilage. If there is mold on hard cheese, cut off the mold to a depth of one inch, and it should be fine to eat. Other foods with mold on them should be thrown out.




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“Every country possesses, it seems, the sort of cuisine it deserves, which is to say the sort of cuisine it is appreciative enough to want. I used to think that the notoriously bad cooking of the English was an example to the contrary, and that the English cook the way they do because, through sheer technical deficiency, they had not been able to master the art of cooking. I have discovered to my stupefaction that the English cook that way because that is the way they like it."

Waverly Root (1903-1982)



Chocolate Mousse Pie -1

No man in the world has more courage than the man who can stop after eating one peanut.

Channing Pollack






Chocolate Mousse Pie -1 Directions

CRUST:

Add butter to crumbs just until it will hold its shape when pressed
into a pan. I'm sorry but I've never bothered to measure the butter!

MOUSSE:

Beat the egg whites until stiff peaks forms. Set aside. Heat the
cream and butter in a heavy saucepan or double boiler over medium
heat. When the butter is well-incorporated into the cream, add the
chocolates. Stir off the heat until melted and well-blended. Add the
egg yolks.

Quickly fold 1/4 of the chocolate mixture into the beaten whites,
then fold the whites into the chocolate.

Fill the crust with the filling and refrigerate several hours. If you
like you may add Bailey's Irish Cream to the filling to flavour and
whip cream with a tiny bit of sugar and some Frangelico liqueur.
Amaretto for the whipping cream is also nice. It's just a decadent
final touch to an alread-decadent dessert.

Recipe By : Tracy McCulloch

Serves: 1

 

 

 

 

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